slow cooker chicken enchilada soup
This is one of those recipes that caught me off guard, I was hoping it would taste good, but not THAT good! Yep, I have a feeling you’ll be feeling the same way about this Slow Cooker Chicken Enchilada Soup! I combined a couple different recipes to come up with this one, both were supposedly “{copycat} Chili’s Chicken Enchilada Soup” recipes, both sounded good, so I altered ingredients to my taste buds and came up with this recipe. This dish may very well taste similar to the soup served at Chili’s but I haven’t eaten there in ages, so I can’t personally say if it even comes close.
prep time
cook time
6 Hr
method
Slow Cooker Crock Pot
yield
8 serving(s)
Ingredients
- 1 clove diced onion
- 4 cloves garlic, minced
- 32 ounces chicken broth
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon ground black pepper
- 1 can campbell's tomato soup (small)
- 10 ounces red enchilada sauce
- 1 cup crushed, tortilla chips
- 16 ounces velveeta cheese, cubed
- 1 cup colby-jack cheese, shredded
- 3-4 - chicken breasts, boneless/skinless
- 1 cup corn, frozen or canned
How To Make slow cooker chicken enchilada soup
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Step 1For complete recipe, please visit: http://whoneedsacape.com/2014/03/slow-cooker-chicken-enchilada-soup/
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Step 2#whoneedsacape #chicken #slowcooker #soup
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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